Baking Tips

Tips for Baking with Sprouted Flour – Peter Reinhart

Published on Dec 5, 2014
Peter Reinhart, America's master baker, believes that sprouted grain flour is the next frontier in making delicious, healthy breads. Learn his tips and tricks for cooking with sprouted flour. Peter is author of ten books and is Chef on Assignment at Johnson and Wales University.

Peter Reinhart, CCP, speaks on the topic "Sprouted Grain Flour: The Next Frontier" at the Whole Grains Breaking Barriers conference, organized in November 2014 by Oldways and the Whole Grains Council. Peter is author of ten books and is Chef on Assignment at Johnson and Wales University.

Recorded at the Whole Grains Breaking Barriers conference, organized in November 2014 by Oldways and the Whole Grains Council.

Gluten Free Baking

From FINE COOKING GLUTEN-FREE 2014

The biggest challenge in gluten-free baking is to replicate the structure and texture that gluten gives to baked goods, such as yeast breads, quick breads, muffins, biscuits, scones and even pancakes and waffles. This can be achieved by using a combination of starches, increasing the amount of leaveners, adding extra eggs, and including a few special ingredients to help replace the structural benefits of gluten. Successful gluten-free baking and cooking requires making some changes in the way you prepare foods, such as using smaller or narrower pans, and using some special techniques to get desired results...